Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.
Try this research-tested recipe for strawberry-rhubarb jelly courtesy of the National Center for Home Food Preservation.
- 6 cups, Rhubarb, red stalks
- 6 cups, Strawberries, ripe
- ½ teaspoon, Butter (optional to reduce foaming)
- 6 cups, Sugar
- 6 ounces, Liquid pectin
Yield: Makes about 7 half-pints.
Wash and cut rhubarb into 1-inch pieces and blend or grind. Wash, stem and crush strawberries.
- Place both fruits in a jelly bag or double layer of cheese cloth and gently squeeze out juice.
- Measure 3 ½ cups of juice into a large saucepan. Add butter and sugar, thoroughly mixing into juice.
- Bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full, rolling boil and boil hard 1 minute, stirring constantly.
- Remove from heat, quickly skim off foam, and fill sterile jars, leaving ¼-inch headspace. Secure lids and process in a water bath canner for 5 minutes (Altitudes above 1,000 ft require an increase in processing time).
To learn more about canning Jams & Jellies, watch our Troubleshooting Jams & Jellies video!
- Rim of jar must be free of all food particles in order to ensure seal adheres appropriately.
- Instructions on water bath canning can be found in this resource.
SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.